St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-12

grated nutmegS, g plnb WnOle mustard
seed, IL cups of sugar and pints of
vinegar; boil 1 hour.-MRs. JOHN
koCHENDoRFER, 2S5 Concord street,
South Park, st. Paul.
Six quarts OF IL gallons of chopped
cabbage, l gallon of green toma-
toes chopped, l onion, 3 teaspoons
ground mustard, 2 teaspoons black pep
per, teaspoon allspice, 1 gill white
mustard seed, gill salt, gill celery, y
brown sugar, 5 pints vinegar; mix well !;
boil twenty minutes; put in tight stone
jars.-MRS. JENNIE BOYD STORY, Mil
ton, Wis.
Mustard-One quart of large cucum-
berS sliced thick and soaked in salt and
water over night, pint small onions
soaked in salt and water over night, 1
pint caulitlower, 3 red peppers sliced,
pints green tomatoes, handful of
radish pods, and handful of nastur-
ton seeds, the peppers, green tomatoes
and the latter articles, if put in, though
it is very nearly as good without them,
are to be scalded in salt and WATER; to
each quart of vinegar add l cup brown
sugar, = cup flour, 4 pound ground
mustard, wet the sugar, flour and
mustard in cold vinegar. then add to the
boiling vinegar, when it thickens pour
over the pickles and bottle or SEAL
MRS. III. l.. HAZLETON, 345 Sherman
street, st. Paul. a., {.
Watermelon-Cut the rind in large
squares, soak over night in salt water:
next day put them on to boil in very
weak vinegar; when soft enough to
pierce with a fork, put into crock; fer
9 consecutive mornings pour over thea
thick, hot, sirupy vinegar, made i'll thS
proportion OF a pound of sugar to IL
quarts of vinegar; use only cinnamon
and nutmeg, and very very few cloves,
as they darken the fruit so badly: the
splicing can be done to taste; the last
morning bottle in alright bottles;
these are eXcellent.-MRS. F. S. HART
MAN, 499 st. Peter street, st. Paul.
MiXed-TWO dozen green tomatoes,
800 small cucumberS, 2quarts white wax
beans, 3 quarts small white onions, 4
medium size heads cauliflower, heads
celery. pounds brown sugar, 4 pound
white mustard seed, q pound Coleman
mustard, ounce celery seed, 1 ounce
tumeric, 2 tablespoonful black pepper,
5 tableSpoonfulS cinnamon, quarts best
cider vinegar. quart water; mix all to-
gether in the vinegar. and boil up; first
put in the beans and cauliflower, cook
until tender, skim out, put in the bal
ance, and just let it come to boil; do
not cook any longer; the cucumbers
should be soaked in strong brine over
night, the tomatoes sliced and salted
between layers, with weight placed
ON them over night; q gallOns).-MRs.
JAMES PENNINGTON. Jr., 40 Cherry
street, Saltwater, Mimi. {, at.a &,
Chow Chow-Chop 2 gallons tomatoes
and gallon of onions very fine; sprinkle
with salt over night; if too salty rinse in
the morning; put in Stew-pan and cover
with vinegar; add 2 tablespoonful of
pepper, of mustard, of allSpice, of
cloves, l of ginger, cup of sugar: if
not hot enough to suit taste add / tea
spoonful cayenne pepper: cook until
done; not nice if cooked to porridge.-
Mrs. d. A. MCBEATH, WaShburn, Wis.
SALADS. s..-
LobSter-One quart of Holsters chopped
fine, small head of cabbage, also
chopped, sprinkle with salt: for the
dressing use 1 pint of vinegar, 10 pint
water butter the size of an egg, u cup
sugar and 1 teaspoon mustard, 2 of
salad dressing or oil; heat all together
and add % dozen hard boiled eggs,
minced fine; also butter with l dozen
cucumber pickles finely chopped; let
stand 2 hours before using.-MRs. A.
M. DAVIS, 592 Jackson street, st. Paul.
Trout-Cold trout, served with lettuce
and mayOnnaise dreSsing.-MISS Lulu
WOOD, Gordon, Sheridan county, Neb.
Celery-Two punches celery, 1 table
spoonful salad oil; tableSpoOnfulS vim
egar, small tablespoonful fine sugar,
pepper and salt to taste; wash and
scrape celery, lay in ice cold water un-
til dinner time, then cut into inch
lengths, add above seasoning, stir well
together with fork and serve in salad
bowl.-MRs. A. F. MAsCHGER, 165 East
Seventh street, ST. Paul.
Egg-One-half dozen eggs boiled very
hard; cut through the middle, take out
the yelks and mix with the following;
Three rolled water crackers, large tea
spoon each of mustard and celery seed,
with salt, pepper and vinegar to taste,
and piece of butter size of walnut:
mix This thoroughly. make into balls to
fit the cavity in the white of the eggs,
put together and serve.-MRs. G. B.
WALTON, Lone Tree Lake, MINI.
Orange-Peel eight oranges with a
sharp knife so as to remove every vest
ige of skin; core them like apples; lay
them, either whole or in slices, in the
bottom of a deep dish; strew over them
plenty of powdered loaf sugar; then
add four bananas cut in small round
slices, the juice of lemon and little
more sugar; keep the dish covered close
until time of Serving.-MRs. S. G. HoR-
TON, 26719 West Seventh street, st.